Restaurant Review : Sindh Kitchen, Bangalore | India

Sindhi cuisine is here to tantalise Bangalorean taste buds

As a Jaipur boy , I have been closely associated with the Sindhi community since my childhood. Thanks to my Sindhi friends , I had the privilege of their cuisine in the past. After relocating to Bangalore more than decade ago , I always used to long for place where I could savour this cuisine. Bangalore has been a hub for the Sindhis for over two generations now but the city lacked a good sindhi dining place.

A dream project of mother son duo , Vandana & Akshay Lutharia , Sindh Kitchen believes in providing food experiences from sindh and north west frontier (NWF) region to the Bangaloreans.

On invite I was here to try their dishes from their sindhi menu at Malleshwaram , place hours away from my side of Bangalore. After a refreshing welcome with Lime mint cooler shot , we were treated with delectable chats , Palak patha ki chaat and the Paapdi chaat , truly mouthwatering start to this sindh saga of ours.

Then came the signature Sindhi delicacy, that make me drool every time , Dal Pakwan , the deep fried crisp flat un-puffed maida ajwain puris,served with chana dal , garnished with chopped onion and served with tamarind / coriander chutney.The other one , Alu tuk, a double fried crispy potato snack was equally delightful.

Soon the mains followed , Sindhi Kadi Chawal, vegetarian curry made with potatoes, tamarind, curry leaves and green chillies, that has to be savoured with meetha boondi, a unlikely combination for many, but tasty to the core.

No sindhi meal is complete without the quintessential Sai bhaji. A highly nutritious sindhi vegetarian curry, consisting of dal, palak and other vegetables mostly greens was served to us with Buga Chawal , onion flavored rice with cardamom & cinnamon.

Another famous one , that we tried , was the Koki , a rich whole onion and wheat flatbread or roti , made in ghee Roti served with curds and Papad and pickle.

Must have for meat lovers here is Photey ka gosht ,the delicious elaichi tender and juicy lamb curry and the Sindhi Chicken curry that we had with Satpura,wheat-based flat-bread or parantha.

The perfect Dessert endings of Pragree , crunchy layered puff stuffed with Khoya/mawa, usually seasonal delicacy made only during Holi Festival, was served to us with Rabri ,a sweet, condensed-milk-based dish and Home made Gulab jamoonwith Ice cream was a great way to culminate our culinary sojourn here.

Sindh Kitchen is a melting pot of North West Frontier food, with a robust mix of both veg and non veg dishes prepared by slow cooked traditional methods in earthen ware, inspired by their family recipes , fresh ingredients, finest cuts, crisp herbs and aromatic spices.